Let's put together our tandoori honey butter first. Melt the butter and add the honey and tandoori powder. Stir to combine and set it aside.

I usually don't buy wingettes because they are extremely overpriced so I usually go for whole chicken wings and cut them myself. All you need is a little elbow grease and a very sharp knife. Place the chicken wings in a large bowl.

Preheat your oven to 400 degrees. Now we can season the chicken. Add in the garam masala, tandoori, coriander, onion powder...

...ground turmeric, chile, and salt. Toss the chicken wings so that they are thoroughly coated with the spice blend. You can cook them right away or you can let them sit in the seasoning overnight.

I am using a baking rack over a baking sheet to place the chicken wings on. This helps with the roasting process so that way the entire wing stays crispy. Place the wings skin side up otherwise it will stick to the rack. And you really don't want soft chicken skin on your wings so by doing this you ensure that the skins crisp up nicely. Place the wings in the oven and after 30 minutes drizzle half of the tandoori honey butter over each wing. Reserve the rest of the butter and place the wings back in the oven for 25-30 minutes.

While the chicken finishes cooking you can remove the cilantro leaves from the stems, chop it and set them aside.

Remove the chicken from the oven and drizzle the remaining tandoori honey butter over the wings. Place the wings on a platter and sprinkle the fresh cilantro on top. Enjoy!